Ingredients (use vegan versions): 2 packages of small corn tortillas (of 10 each) 2 cans enchilada sauce (either green or red) shredded soy cheese low sodium taco seasoning packet Boca “meat” crumbles 1/4 cup water 1 can green chilies diced (optional) Directions: Add water, taco seasoning and “meat” crumbles to skillet on medium heat, stir […]
Momma Rosa’s EZ Faux Meat Enchiladas Read More »
Ingredients (use vegan versions): 2 tablespoons canola oil 1 can Goya pinto beans, 15.5 ounces 1 to 2 medium cloves garlic, crushed 2 tablespoons Mexican style chili powder 3/4 cup water additional canola oil any brand corn tortillas cheddar style vegan cheese Directions: Heat oil in a medium sized sauce pan. Drain can of pinto
Nana’s Amazing Enchiladas Read More »
Ingredients (use vegan versions): 6 to 8 corn tortillas 1 cup sliced crimini mushrooms (or choose your favorite) 2-3 cloves garlic, diced 1/2 cup red onion, chopped 2 medium sized Anaheim peppers, chopped 1 avocado, cut into wedges 1/2 pound raw baby spinach 1/2 cup cooked wild rice (optional) cayenne pepper (to taste) salt and
Awesome Enchiladas Read More »
Ingredients (use vegan versions): 1 Can Kidney Beans 1 Can Black Beans 1 Can Whole Kernal Corn 1 Jar Organic Salsa 2 Teaspoons Fresh Cilento 2 Tablespoons Chili Powder/To Taste 1/2 Tablespoons Fresh Ground Pepper Corn/To Taste 4 Soft No Lard Taco Shells Directions: Combine first seven ingredients in large bowl. Microwave for five minutes
Five Minute Chili Read More »
Ingredients (use vegan versions): 2-3 cans of pinto beans tacos or tortilla chips (your choice of grain) green bell pepper red bell pepper yellow onion 2 medium tomatoes 1 large avocado 1/2 cup of pineapple chunks (drained, if canned) grated cheddar vegan cheese Directions: Boil pinto beans until consistency is syrupy. After beans have cooked,
Ingredients (use vegan versions): 6 Flour Tortillas 1 can refried beans 1 small can chopped green chilis 1 pkg. enchilada sauce mix 1 8 oz. can tomato sauce 1 16 oz. can corn 1 lb. fresh spinach – no stems 1 cup dairy free shredded cheese of choice (optional) Directions: Begin by preparing the sauce
Delightful and Easy Enchiladas Read More »
Ingredients (use vegan versions): 1 can or equiv fresh pinto beans 1 can (or equiv amount of fresh) black beans 1 can garbanzo beans (chickpeas) 2 or more cloves of garlic Saltfree seasoning/spice (We used a lemony ‘Sunny Spain’ mix we have) Approx. a cup of roasted veggies (we used red and green peppers, zucchini,
Ingredients (use vegan versions): 1 can black beans 3 bell peppers (different colors are best), chopped 1 teaspoon (or to taste) dried garlic, or chopped garlic cloves Tortillas Salsa Directions: Drain the can of black beans, reserving 1/4 cup of liquid to create a “sauce” if you like saucy burritos. Combine beans, peppers, garlic, and
Black Bean and Bell Pepper Burritos Read More »
Ingredients (use vegan versions): 2 small pieces of cactus thinly sliced 1 poblano pepper finely diced 1 small onion finely diced 2-3 green onions finely diced 1 bell pepper finely diced 1/2 cup cilantro diced 2-3 medium tomatoes chili powder, garlic, salt, paprika, pepper as desired tortillas Directions: Cactus leaves (prickly pear cactus) are available
Ingredients (use vegan versions): a package of chapatis a small can of corn kernels a large can of no fat refried beans (black ones are good) 6 roasted New Mexican hot chillies 3 baked potatoes 1 jar Pace pico de galo Directions: Heat the beans, chillies, and corn together in a large pot over a
Ingredients (use vegan versions): Refried beans from two pounds of beans 12 large flour tortillas 8 oz. shredded soy cheese 1 large onion, chopped fine chopped peppers as desired Directions: All ingredients besides the beans and tortillas should be considered optional. Decide what you like in your burritos and add it in. Get the tortilla
Basic Bean Burritos Read More »
